What to cook for dinner: 7 recipes from Jamie Oliver for the whole week

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

The famous British chef knows a lot about delicious and healthy dishes.

Monday: tagine with vegetables

Tajine is one of the most famous national dishes of Morocco. In this African country, it is customary to cook it with lamb, chicken, fish or vegetables. But since you've probably indulged yourself with enough meat and other goodies over the weekend, let's start with the vegetarian option. You will end up with a fragrant dish that tastes equally good both warm and cold.

Bonus: on Tuesday morning, tagine can be put in the lunch box and taken with you as an office lunch. If, of course, there is still something left of him.

Ingredients

• 400 g canned or 200 g dry chickpeas;
• 8 small onions;
• 2 carrots;
• 2 zucchini;
• 1 large potato;
• 5 small eggplants;
• 500 g pumpkin;
• ½ bunch of fresh parsley;
• ½ bunch fresh mint;
• 30 g of ginger root;
• 1 generous pinch of saffron
• 1 teaspoon of cumin seeds
• 1 tablespoon coriander seeds
• 1 tablespoon tomato sauce
• 1 liter of salted vegetable broth (you can simply replace it with a liter of salted water);
• 300 g of couscous (can be replaced with round polished rice);
• sour cream or hot ketchup - to taste.

Preparation

We start with chickpeas. If using dry, soak it for 8-10 hours. Then rinse under running water, put in a large saucepan, cover with boiling water, bring to a boil and cook over medium heat until tender (about an hour). Drain the water.

Place the onion in a deep bowl, cover with boiling water and let stand for a couple of minutes. Then carefully remove the bulbs and peel them.

Peel carrots, zucchini, potatoes, eggplants, cut into large (about 2 × 1 × 1 cm) cubes. Chop the pumpkin coarsely.

Rinse the parsley and mint under running water and chop coarsely.

Peel the ginger, chop it roughly with a knife and place in a large saucepan. Send the saffron, caraway seeds, coriander seeds, most of the mint and parsley (leaving a little for dusting), tomato sauce there, pour vegetable broth (water). Bring to a boil, then add onions, carrots, pumpkin and potatoes.

Cover and let the mixture simmer over medium heat for about 10 minutes. Then add the remaining vegetables, prepared boiled (or canned) chickpeas, cover again and leave on low heat for 20 minutes, stirring occasionally.

While the vegetable mixture is ready, cook the couscous according to the instructions on the bag (or boil the rice, making sure to add salt to the water).

Place 1-2 tablespoons of couscous (rice) on each plate, top with 3-4 tablespoons of tagine, sprinkle with the remaining herbs and serve. If you wish, you can add a little sour cream or ketchup to the dish.

Tuesday: pichi pasta with spinach

If you have kids, they'll love Jamie Oliver's recipe for Tuesday: bright green homemade pasta with healthy, nutritious spinach. They can be cooked together by arranging a real culinary family team building out of dinner.

Ingredients

• 200 g young spinach;
• 300 g sifted flour;
• 1 liter of salted water;
• 2 tablespoons olive oil
• 4 cloves of garlic;
• ¹⁄₄ teaspoon chili powder
• 200 g of young zucchini;
• 300 g cherry tomatoes on a branch;
• 50 g of peeled pine nuts;
• ¹⁄₂ bunch of basil;
• 50 g grated parmesan cheese;
• olive oil for serving.

Preparation

Grind the spinach and flour in a food processor until dough is formed. Make sure the dough doesn't stick to your hands. If it does stick, add a little more flour.

Pichi pasta is done like this: pinch off a piece of dough of such size that from each you can roll a ball with a diameter of about 2 cm. Roll the balls into long thin sausages. Children can help you with this if they also participate in the preparation of the dinner. You can cook the peaches right away, or you can let them dry for a few hours - do as you like.

Bring water to a boil. At the same time, place a large deep skillet with 2 tablespoons of olive oil over medium heat. When the oil is hot, add the peeled and finely chopped garlic to it and sprinkle with chili.

Chop the zucchini finely and place in the pan. Free the tomatoes from greens, rinse under running water, cut into halves and also send to the pan. Cook vegetables for 5 minutes, then stir, add pine nuts and pour 200 ml of boiling water from a saucepan. Cover the skillet with a lid and simmer over low heat while you cook the pichi.

Soak the pichi sausages in a saucepan with the remaining water and cook until tender - about 8-10 minutes. Drain off the water by reserving 50-100 ml in a separate glass.

Add ready-made pici to the pan with vegetables.

Chop the basil coarsely and also send it to the pan, leaving some leaves for dusting.

Sprinkle the contents of the pan with grated Parmesan, cover and shake well to mix. If the dish is dry, add reserved water to it.

Serve on large bowls drizzled with olive oil and basil.

Wednesday: salmon salad

This recipe is for four servings, but you don't need to have a family dinner. The leftover salad can be taken as lunch to the office the next day: it tastes great and is cold.

Ingredients

• 160 g quinoa (can be substituted with white rice);
• 2 lemons;
• salt, black pepper - to taste;
• 2 medium-sized zucchini;
• 1 bunch of herbs (parsley, dill, basil);
• 4 tablespoons unsweetened yogurt
• olive oil;
• 4 salmon fillets with skin.

Preparation

Prepare quinoa according to the instructions on the package (boil rice), squeeze ¹⁄₂ lemon juice into a container with cereals, salt and pepper.

Wash the zucchini thoroughly, cut them lengthwise into thin (no more than 0.7 cm) plates. Grill for 2 minutes on each side, set aside on a platter.

Put finely chopped greens in a separate bowl (leaving a little for dusting), squeeze out the juice of the remaining lemons, add yogurt, 2 tablespoons of oil, salt and pepper, mix.

Salmon fillet with salt and fry on a grill or pan for 3-4 minutes on each side until tender.

Serve on large bowls, first with quinoa, then a few slices of courgette, and sprinkle with a mixture of herbs and cut salmon. Sprinkle on top with the remaining chopped herbs.

Thursday: Asian-style crispy beef

This dish only seems exotic. In fact, it is nutritious, quick to prepare, and has every chance of becoming one of your favorites.

Ingredients

• 1 tablespoon unsalted peanuts
• 2 cloves of garlic;
• a piece of ginger about 5 cm long;
• 1 tablespoon sesame oil
• 2 stars of anise;
• 200 g ground beef;
• 1 teaspoon of liquid honey;
• 1 teaspoon soy sauce
• 2 limes (can be substituted with small lemons);
• 150 g rice noodles;
• 2 small onions;
• 1 small chili
• 200 g of any fresh vegetables (carrots, radishes, spinach, and so on);
• 4 sprigs of fresh coriander.

Preparation

Lightly fry the peanuts in a dry skillet, crush with a pestle in a mortar.

Peel and chop the garlic and ginger.

Place a skillet over medium heat, add 1 tablespoon of sesame oil and anise, heat. Send the minced meat and half of the available garlic, ginger and honey here. Stir, cook for about 5 minutes, until the minced meat is crispy. Flip and knead the meat until the crust is even.

Pound the remaining garlic and ginger in a mortar, add soy sauce, squeeze out the lime juice, stir.

Prepare rice noodles according to package directions. Chop the onion into slices, chop the chili pepper.

Chop the vegetable mixture to make it easier to eat.

Layer the vegetable mixture, noodles, garlic and ginger with soy sauce, crispy beef, onions, chili peppers, and chopped peanuts on each plate. Top with coriander garnish.

Friday: tacos with salmon and spices

It prepares quickly, looks delicious, tastes like a fairy tale!

Ingredients

• 4 salmon fillets with skin (about 125 g each);
• 2-3 teaspoons of the spice mixture;
• salt, ground black pepper - to taste;
• any vegetable oil;
• ¹⁄₂ bunch of fresh coriander;
• ¹⁄₂ bunch of fresh mint;
• 150 g unsweetened fat-free yogurt;
• 1 cucumber;
• 2 shallots (can be replaced with regular ones);
• 1 chili pepper;
• 1 pinch of sugar;
• 1 tablespoon white wine vinegar
• 4 tortillas.

Preparation

Rub the spice mixture, salt and ground pepper into the salmon and drizzle with oil. Leave it on for 10-15 minutes.

Place a nonstick skillet over medium heat and saute the fillets for 8-10 minutes on each side, until the meat is tender and the skin is crispy.

Set aside a few coriander sprigs, finely chop the rest, mix with chopped mint and yogurt.

Cut the cucumber into thin ribbons in a spiral, put in a bowl. Add the peeled and finely chopped shallots and chopped chili peppers. Salt, sprinkle with sugar, add vinegar, spices and gently mash the cucumbers with your fingers so that they absorb and mix the smells.

Place tortilla on each plate. Lay the fillets on top in large chunks. Add yogurt with herbs, add cucumbers drizzled with any oil and garnish with the remaining coriander leaves.

Saturday: sea fish curry

For Saturday, Jamie has prepared something unusual - a spicy and at the same time tender curry, which is traditionally cooked in the distant fabulous Ceylon.

Ingredients

• 500 g of any sea fish (perch, pike, cod), peeled and gutted;
• 1 teaspoon ground turmeric
• salt, black pepper - to taste;
• 2 limes (can be substituted with lemons);
• 400 ml coconut milk;
• 400 ml of salted water;
• 200 g brown rice (regular rice will do, too).

For the sauce:

• 2 small onions;
• 2 cloves of garlic;
• a piece of ginger about 5 cm long;
• 2 fresh green chili peppers
• 10-12 small cherry tomatoes on the vine;
• 1-2 tablespoons of liquid peanut butter;
• ¹⁄₂ bunch of fresh curry leaves
• 3 cardamom;
• 2 teaspoons mustard seeds
• 1 teaspoon of cumin seeds
• ¹⁄₂ teaspoon ground turmeric
• 1 ¹⁄₂ teaspoon lemon juice

Preparation

Remove the bones from the fish, cut into large pieces and place in a deep bowl. Add turmeric, a pinch of salt, and squeeze lime juice there. Stir and refrigerate for at least an hour.

Pour 100 ml coconut milk and 300 ml water into a saucepan, bring to a boil, add rice and cook until tender.

To prepare the sauce, peel and finely chop the onion, garlic, ginger, add chopped chili. Coarsely chop peeled tomatoes into a separate bowl.

Heat a saucepan over medium heat, add peanut butter, chopped onions, ginger, garlic, chili and curry leaves. Cook, stirring occasionally, for 5-10 minutes, until the onions are soft and golden brown. Then remove the pan from the heat.

Grind the cardamom in a mortar, add mustard seeds, caraway seeds and turmeric to it. Put the mixture in a skillet with spices and put it back on medium heat for about 1 minute. Remember to stir.

Add chopped tomatoes, lemon juice, remaining 300 ml coconut milk and 100 ml water to the skillet. Simmer the sauce over low heat for about 10 minutes, until the tomatoes begin to break.

Add fish to the sauce and simmer until tender.

Serve directly in the skillet. Place a plate of rice next to it.

Sunday: Moroccan fried chicken

This exotic, aromatic, truly festive dish is a worthy conclusion to Oliver's "dinner week". Enjoy!

Ingredients

• 2 lemons;
• salt, ground black pepper - to taste;
• 1 tablespoon of ras el hanoot seasoning (can be substituted with a mixture of ground ginger, cumin, cilantro, anise, cloves, nutmeg, black pepper, and so on);
• 1 dry chili pepper;
• prepared (peeled and washed) chicken carcass weighing about 1.6 kg;
• olive oil;
• a few sprigs of fresh coriander.

Preparation

Preheat oven to 180 ° C. Remove the zest from the lemons. Finely chop one of the citrus fruits, pepper, salt, add ras el hanut and chopped chili. Mix thoroughly. The marinade is ready.

Cut the remaining lemon into thin slices, line them with a baking sheet in the place where the chicken will lie.

Make several shallow cuts along the surface of the chicken carcass, rub the marinade into it thoroughly. Drizzle with olive oil and place on a baking sheet.

Fry until tender - about 1 hour 20 minutes, until the skin is golden brown and the meat is tender. Sprinkle with coarsely chopped coriander leaves before serving.